Head Chef

Role: Head Chef
Location: Moor Park, Rickmansworth
Reports To: Food & Beverage Operations Manager
Employment Type: Full-Time
Working Week: Monday to Sunday - 48 hours 5 days from 7
Moor Park Golf & Tennis Club
Founded in 1923, Moor Park Golf & Tennis Club boasts two Harry Colt-designed championship courses with a spectacular Grade 1 listed clubhouse. Set within three hundred acres of parkland to the south-east of Rickmansworth in Hertfordshire, just 30 minutes from central London, the Club has a thriving membership of 1,500.
With 13 tennis courts, beautiful grounds and a wide range of dining and hospitality spaces, Moor Park is far more than just a golf club. It is a home for members and a destination for visitors, offering a diverse programme of member dining, weddings, corporate events, private functions and celebrations.
The Role
Moor Park Golf & Tennis Club is a prestigious private members Club committed to delivering exceptional food and hospitality to its members and guests. We are looking for an experienced and passionate Head Chef to lead the day-to-day operation of our kitchen including our increasing event business. The Head Chef will be responsible for maintaining consistently high standards of food quality, presentation, service and hygiene, while effectively managing the kitchen team and ensuring the operation is organised, efficient and commercially sustainable.
Working closely with the F&B and Events team, the Head Chef will play a key role in delivering a wide variety of dining experiences, including member dining, la carte service, weddings, corporate events, banqueting and private functions.
This is a hands-on leadership role for someone who enjoys being involved in the day-to-day operation, leads by example and takes pride in developing a strong kitchen team and delivering food to a consistently high standard.
Primary Responsibilities
Kitchen Leadership & Team Management
Lead and manage the kitchen team on a day-to-day basis, creating a positive, professional and team-focused working environment
Organise kitchen staffing, rotas and daily operations to ensure the kitchen is appropriately resourced for both member and event requirements
Lead by example, maintaining high standards of professionalism, organisation, cleanliness and work ethic
Train, coach and develop chefs and kitchen team members, supporting their ongoing development and progression
Delegate effectively and ensure all members of the kitchen team understand their responsibilities and standards expected of them
Monitor performance and address any issues promptly and professionally
Support recruitment and onboarding of new kitchen team members in conjunction with the management team
Food Quality & Standards
Maintain consistently high standards of food quality, taste, presentation and portion control
Ensure dishes are prepared and served consistently to agreed recipes and specifications
Take responsibility for the quality and presentation of all food leaving the kitchen
Ensure the kitchen is fully prepared for each service, event and function
Maintain strong standards of mise-en-place, organisation and service readiness
Continually review and improve kitchen processes to support consistency and efficiency
Menu Development
Develop and maintain seasonal menus appropriate to Moor Parks membership and varied customer base
Work with the F&B and Events team to develop practical and commercially viable menus for member dining, weddings, corporate events, banqueting and private functions
Ensure menus are appropriately costed and contribute to achieving agreed food margin targets
Introduce new dishes and seasonal specials while maintaining a balance between creativity, quality and commerciality
Ensure all menus can be delivered consistently by the kitchen team and within the operational capabilities of the Club
Events & Banqueting
Work closely with the Event and F&B team to ensure the successful delivery of the Clubs varied event calendar, weddings and events
Review event requirements in advance and ensure the kitchen is appropriately prepared for each event
Plan staffing, preparation and service requirements around event timings and guest numbers
Ensure clear communication between the kitchen, Event and F&B team before and during events
Maintain consistent food quality and presentation across weddings, corporate events, private functions and Club events
Identify potential operational challenges in advance and work with the wider team to find practical solutions
Commercial & Cost Control
Take responsibility for managing food costs and maintaining agreed gross profit margins
Monitor portion sizes, wastage and food usage and take action where improvements are required
Maintain effective stock control and ensure appropriate ordering of food and kitchen supplies
Work with suppliers to ensure quality, value and consistency of products
Monitor stock levels and minimise unnecessary waste and over-ordering
Contribute to menu costing, pricing and budget discussions with the F&B management team
Understand the commercial impact of kitchen decisions and ensure food quality is balanced with financial sustainability
Food Safety, Hygiene & Compliance
Maintain full compliance with food safety, hygiene, health & safety and environmental health requirements
Ensure HACCP procedures, temperature controls, allergen procedures and other food safety systems are followed consistently
Ensure all kitchen areas, equipment and storage areas are maintained to a high standard of cleanliness and organisation
Ensure the kitchen team is appropriately trained in food safety, allergens and relevant health & safety procedures
Take immediate action where standards or procedures are not being followed
General Responsibilities
Work closely with the F&B and Events team to deliver a wide and varied calendar of member and private events
Maintain a good understanding of the wider Club operation, its membership and the expectations of a private members Club
Communicate with internal and external customers in a friendly, professional and courteous manner
Maintain a professional standard of dress and appearance in line with Club standards.
Maintain a safe, clean and organised working environment at all times
Adhere to all statutory requirements relating to fire, health, safety, food hygiene and allergens
Attend training sessions as required and ensure Club policies and procedures are followed
Support colleagues in delivering a consistently high standard of member and guest service
Promote a positive, professional and collaborative culture within the kitchen and across the wider F&B team
Promote the Moor Park Golf & Tennis Club brand in a positive light at every opportunity
Carry out any additional duties reasonably requested by the management team
Qualifications & Experience
Minimum 5 years' experience working as a Head Chef, Sous Chef or in a senior kitchen management position
Experience within a private members Club, hotel, restaurant, events venue or high-quality hospitality environment would be advantageous
Formal culinary training, such as NVQ Level 3 or equivalent
Proven experience leading and developing a kitchen team
Strong hands-on culinary skills with a passion for high-quality food
Experience working across a range of service styles, including la carte, banqueting and events
Experience managing high-volume food service while maintaining quality and consistency
Good understanding of food costing, gross profit, stock control and waste management
Strong organisational skills with the ability to plan and prioritise effectively
Excellent communication skills and the ability to work collaboratively with other departments
Up-to-date knowledge of food safety and health & safety requirements
Level 3 Food Hygiene qualification required
Desirable Attributes
Passion for seasonal, quality and locally sourced produce
Experience within a private members Club or luxury hospitality environment
Creative flair combined with a strong understanding of commercial kitchen operations
High standards of presentation and attention to detail
A hands-on and visible leadership style
A positive approach to training, coaching and developing others
Calm and organised under pressure, particularly during busy services and events
Strong communication skills and the ability to work effectively as part of a wider management team
A commitment to delivering exceptional food and experiences for members and guests
Motivated by continuous improvement and a desire to develop the kitchen operation
Benefits & Package
Live in accommodation is available (monthly charge)
Meals on duty
Uniform provided
Use of club facilities (at the discretion of the Club)
28 days paid annual leave per year, including bank holidays, pro rata for employees contracted below 40 hours per week
Ongoing training and development opportunities
Pension scheme
Opportunity to develop and shape the food offering at one of Hertfordshires most prestigious private members clubs

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